Whats Coking?

January 14, 2020

Carol Cope
Cooking & Recipes

What a beautiful day we have with sun and some more warm temperatures.  Wonder how long this will last and are we going to pay for this in February??  All we can do is hope for the best and live with what we get….
I hope that the people that ice fish check to make sure the lakes have enough ice to support them….as it can be tricky…   Now for some recipes that I think are just what we need………

TWICE-BAKED 
POTATO  SOUP
from  Judith Dobbs

1 stick margarine
1 large onion, chopped
1/2 cup flour
5 cups milk
4 baked potatoes, diced
 salt and pepper to taste
 veggie bacon, crumbled
1 cup sour cream
5 ounces cheddar cheese, shredded

Cook onion in margarine then add flour and milk.  Thicken on medium heat.  Add potatoes with salt and pepper.  Heat, then add bacon, sour cream and cheese.  Heat through, keep stirring then serve with chopped green onion on top when ready to eat…..**This is so good with a hard tack bread or toasted baguette bread……. 

BEEF  &  SPINACH  LASAGNA
by  Penny Rice Lipinski

1 pound lean ground beef
1 medium onion, chopped
2 (26 oz.) jars meatless spaghetti sauce
4 garlic cloves, chopped
1 tsp. dried basil
1 tsp. dried oregano 
1 (10 oz.) pkg. frozen chopped spinach,
thawed and squeezed dry.
2 cups cottage cheese or ricotta cheese
2 cups (8 oz.)shredded part-skim 
mozzarella cheese, divided
9 no-cook  lasagna noodles

In a large skillet, cook beef and onion over medium heat until meat is no longer pink;  drain.  Stir in spaghetti sauce, garlic, basil and oregano.  Bring to a boil.  Reduce heat, cover and simmer 10 minutes.  
In a bowl, combine spinach, ricotta, and 1 cup of mozzarella until combined.  Spread 1 1/2  cups meat sauce in a greased 9 x 13 inch baking dish.  Top with noodles.  Spread 1 1/2 cups sauce to edge of noodles.  Top with half of the spinach mixture. Repeat layers.  Top with remaining noodles, sauce and mozzarella.  Cover and bake at 375 degrees for 30 minutes.  Uncover and bake another 10 to 15 minutes or until bubbly.  Let stand 10 minutes before cutting….**This is super good with a tossed salad and good hard or garlic bread.

TATER  TOT 
CASSEROLE
by  Bob Baird

1 lb. ground beef
1 onion, chopped
1 can mixed vegetables (different vegies
 may be substituted)
1 can cream of chicken soup
8 ounces Velveeta cheese
1 bag Tater Tots

Preheat oven to 375 degrees.  Use an 8 x 8 inch square glass baking dish or for a double batch, use a 9 x 13 inch dish.
Fry ground beef, onion, salt and pepper to taste.  Drain grease and place in a glass baking dish.  Cover with drained vegetables.  Spread  cream of chicken soup over the vegetables.  Add the cheese, then Tater Tots on top, side by side, until covered.  Bake 45 minutes or until Tater Tots are browned.    **Note:  I have not tried this but will very soon as sounds simple and good…..

SUN-DRIED 
TOMATOES  & 
FETA  BREAD
from  Gerald  Gadbois

1  cup flour
4  eggs
1/2 cup olive oil
1/2 cup white wine
1  cup feta cheese
1/2 cup sun-dried tomatoes
1  cup grated cheese, (Swiss or Italian blend)
2  tsp. baking powder
Herbs (Herbes de Provence or basil and
oregano)

Mix the flour and eggs.  Add Olive oil and white wine to the flour mixture.  Then add the grated cheese and baking powder, mix.  Next add the feta cheese and sun-dried tomatoes cut into small pieces to the  mix.  Bake at 300 degrees for 45 to 50 minutes….YYuuummmy  goood…….This will go with any meal……and also super to take to any function……

Until next week, please think and pray that the world problems are resolved without any attacks on us or our friends and neighbors…and also the great people and animals of Australia who are suffering from those terrible fires.
God Bless,  Carol jean





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